Pizza Dough

Directions

1. 1
   Pour 2 cups warm water (between 90 and 110 degrees F) into a bowl.
2. 2
   Stir in the yeast and sugar until dissolved; let sit until foamy, about 5 minutes.
3. 3
   To use an electric mixer: Combine the yeast mixture, flour, and salt in the mixer fitted with the paddle attachment.
4. 4
   Mix on medium speed until the dough comes together.
5. 5
   Switch to your dough-hook attachment.
6. 6
   Increase speed to medium-high, and mix until the dough comes together into a smooth mass, about 2 to 3 minutes.
7. 7
   The dough will not clear the sides of the work bowl at this point, but should not be too wet.
8. 8
   Add a little more water or flour as necessary to get the right consistency.
9. 9
   Scrape the dough onto a floured work surface and knead several times, until the dough comes together into a smooth ball.
10. 10
    To make the dough by hand: Pile the flour on a marble or wooden surface.
11. 11
    Make a well in the center of the flour, then sprinkle in the salt and pour in the yeast mixture.
12. 12
    Knead well until youve formed a mass of smooth dough.
13. 13
    Oil a large bowl, then turn the dough in the bowl until it is coated with the oil.
14. 14
    Cover with plastic wrap, and let rise until doubled, about 1 to 1 1/2 hours.
15. 15
    Punch down the dough, and divide in half and let rise again.
16. 16
    The dough can be put in the refrigerator overnight (it will have a slower rise).
17. 17
    Take the dough out of the refrigerator.
18. 18
    If it is at a full rise, about double its initial size, then proceed in making the pizza.
19. 19
    Otherwise, leave the bowl at room temperature until the dough rises fully.
20. 20
    To make the calzones, follow the recipe on p. 86.
21. 21
    To make the focaccia: Once the pizza dough has risen, just press it into a large oiled pan, creating dimples with your fingers.
22. 22
    The dough should be at least 1/2 inch thick when spread.
23. 23
    Top it with some marinara sauce, a sprinkle of dried oregano, and a drizzle of extra-virgin olive oil.
24. 24
    Bake in a 375-degree oven for about 30 minutes.
25. 25
    The timing depends on the thickness.